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NPJ Science of Food|June 20, 2026
Investigating the flavor contributions of sulfur compounds in soy sauce flavor Baijiu using flavoromics and machine learningShiqi Yang, Xinyue Zhang, Yi Shen, et al.NPJ Science of Food|June 27, 2026
Urea supplementation is associated with holistic changes in suprathreshold non-volatile flavour perception through oral microbiome carbon metabolismShuyuan Zhang, Adrien Le Guennec, Saeed Shoaie, et al.NPJ Science of Food|June 26, 2026
Generative artificial intelligence creates delicious, sustainable, and nutritious burgersVahidullah Tac, Christopher D Gardner, Ellen KuhlNPJ Science of Food|July 1, 2026
Forged in iron: molecular insights into iron tolerance in Hermetia illucensTomer First, Hunter K Walt, Valentina Ciaravolo, et al.NPJ Science of Food|July 3, 2026
Innovative magnetic effervescence‑assisted microextraction for ensuring food safety: rapid monitoring of pyrethroid residues in Chrysanthemum morifolium RamatGaotian Li, Menglei Wang, Zheyuan Xu, et al.NPJ Science of Food|July 3, 2026
Targeting DNA methylation: molecular and in vivo evidence for quinoa and chia nanocapsules as epigenetic modulators in DMBA-treated ratsDalia M Mabrouk, Mohamed M Abd Elrahman, Tamer K Khatab, et al.NPJ Science of Food|July 4, 2026
Lactiplantibacillus plantarum SLpl116 attenuates OVA-induced food allergy with ecological restoration of the gut microbiota and immune rebalancingSoyeon Jin, You-Tae Kim, Jihye Yang, et al.NPJ Science of Food|July 4, 2026
Sulfated polysaccharide from Gelidium crinale: modulation of angiogenesis and fibrosis in skin repairYi Liu, Haiyan Zheng, Yizhu Chen, et al.NPJ Science of Food|June 26, 2026
Underlying export characteristics and projected country positions in the agri-food trade: A global system analysisAmirhosein Ghozatfar, Tina Sardashti, Deniz Berfin KarakocNPJ Science of Food|November 11, 2022
Sensory and metabolite migration from tilapia skin to soup during the boiling process: fast and then slowJiahui Chen, Yinghua Nie, Jiamin Xu, et al.Pageof 93